A bowl of pasta with asparagus, creamy, lemony goat cheese sauce, and toasted almonds. Lemon slices garnish the dish.

Creamy Lemon Pasta with Asparagus & Toasted Almonds

  • Author: Shannon Emery
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: Serves 4-6 1x


Gluten free lemon pasta tossed in a creamy, lemony goat cheese sauce with sautéed asparagus & toasted almonds. An easy 30-minute gluten free meal perfect for family & guests.



  • 12 oz. gluten free casarecce pasta
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 3 oz. goat cheese, plain or herbed, plus more for topping
  • salt and pepper to taste
  • 1 bunch asparagus, trimmed, washed, and cut into bite-sized pieces
  • 3/4 cup finely chopped shallot
  • 2 large cloves garlic, minced
  • 1/2 cup sliced almonds, toasted
  • zest and juice of 1 lemon


  1. Bring 3 quarts of water to a rolling boil for the pasta.
  2. While waiting for the pasta water to begin boiling, melt 2 tablespoons unsalted butter over medium heat in a medium-sized saucepan. Once the butter is melted add the flour and begin whisking to combine. Once combined slowly add the broth in a steady stream while whisking constantly. Continue whisking until the mixture becomes smooth. Once smooth add the whipping cream and goat cheese and mix to combine until the goat cheese has completely melted and the sauce is smooth once again. Add salt and pepper to taste. Allow the sauce to simmer and thicken on low heat.
  3. If the pasta water has reached a boil begin cooking pasta according to package directions.
  4. While the pasta is cooking and the sauce is simmering, place remaining 2 tablespoons butter in a large sauté pan over medium-high heat. Add the asparagus and shallots and cook for 3 minutes. Add the garlic and cook for an additional 2 minutes. Remove from heat.
  5. Returning to the sauce, add the lemon zest and lemon juice to the sauce stirring to combine.
  6. Once the pasta is cooked and drained, immediately add the asparagus mixture, toasted almonds, and the lemony cream sauce to the pasta, tossing to combine. (Note: This recipe makes 3 cups of the lemony cream sauce which you may or may not want to use all of. So just add sauce to your pasta dish as desired and if you end up with extra you can store it in the refrigerator to be used later for another plate of pasta!)
  7. Serve immediately. Serve with extra goat cheese and black pepper, if desired. Enjoy!


Random Note: The spelling of this particular shape of pasta is up for debate. Even between Italian pasta companies one will spell it “casarecce” while the other spells it “caserecce.” I don’t know why. It seems that more frequently in the United States it’s spelled with an “a” and since that’s where I live, that’s how I spell it. Either way, when your mouth is full with a bite of this creamy lemon pasta the importance of its spelling will just fade away.

  • Category: Dinner
  • Method: Boil, Sauté
  • Cuisine: Italian
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